Michael Ball

Catering Sous Chef

Location 15h@2xNew Orleans, Louisiana

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Work Experience
  • Catering Sous Chef

    Location Gourmet, Inc
    Apr. 2015 to Present (1 year and 8 months)

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    Role & Tasks:

    Writing menus, keeping track of inventory, calling in orders. Making sure we only put out the best food as possible.

  • Line Cook

    Dai Due
    Nov. 2014 to Present (2 years and 1 month)

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    Role & Tasks:

    Worked all stations here, also worked in the butcher shop and shucked oysters on busy nights. Floated all positions, I just worked where they needed me the most.

  • Cook

    Boucherie
    Mar. 2013 to Present (3 years and 9 months)
  • Barista

    Cherry Espresso Bar
  • Line Cook

    Coquette New Orleans
    Jan. 2012 to Jul. 2012 (6 months)

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    Role & Tasks:

    Worked all stations, mostly filled in as a floater or worked grill on busy nights.

  • Line Cook

    Restaurant Patois
    Aug. 2008 to Jan. 2012 (3 years and 5 months)

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    Role & Tasks:

    Started my culinary career here. Worked my way from the bottom to the top. Started out on pantry and finished on grill.

  • Coquette New Orleans
    Jan. 2012 to Jan. 2012 (Less than a month)
Education
  • New Orleans Academy of Culinary Arts
  • Mandeville High School
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